avatarAuthorParkash BainsCategory, DifficultyIntermediate

Yields12 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr

Muffins are so convenient and make a great grab and go breakfast or snack, especially if they are made with healthy, wholesome and unrefined ingredients. These beauties are sweetened with banana and maple syrup. They also contain a good amount of fibre and healthy fats from chia seeds, ground flax, walnuts as well as balance inflammation with ground ginger added to the recipe.

 1.50 cups flour (or gluten free flour)
 1 cup quick rolled oats
 2 eggs
 1 mashed banana
 1 tsp vanilla
 2 tsp ground ginger
 2 tbsp chia seeds
 ¼ cup melted butter or coconut oil
 ½ cup milk or almond milk
 3 tbsp ground flaxseed
 ½ cup maple syrup or honey
 ½ tsp pink Himalayan salt
 ½ tsp baking soda
 1 tsp baking powder
 ½ cup chopped walnuts

1

Preheat oven to 350F. Line or spray muffin pan.

2

In a small bowl, whisk together the eggs, maple syrup or honey, vanilla, melted butter/coconut oil, and mashed banana. Set aside.

3

In a larger bowl, mix together the flour, oats, cinnamon, ground ginger, baking soda, baking powder and salt.

4

Pour the wet ingredients into the dry ingredients. Gently stir in the chia seeds, ground flaxseed, and chopped walnuts with a wooden spoon. Add the milk/almond milk and mix until well combined.

5

Distribute evenly into 12 muffin tins. Bake at 350F for about 22-25 minutes or until the tops are slightly browned. Let cool for 10 minutes. (You can freeze them for later if they're not going to be eaten in 2-3 days.)

Ingredients

 1.50 cups flour (or gluten free flour)
 1 cup quick rolled oats
 2 eggs
 1 mashed banana
 1 tsp vanilla
 2 tsp ground ginger
 2 tbsp chia seeds
 ¼ cup melted butter or coconut oil
 ½ cup milk or almond milk
 3 tbsp ground flaxseed
 ½ cup maple syrup or honey
 ½ tsp pink Himalayan salt
 ½ tsp baking soda
 1 tsp baking powder
 ½ cup chopped walnuts

Directions

1

Preheat oven to 350F. Line or spray muffin pan.

2

In a small bowl, whisk together the eggs, maple syrup or honey, vanilla, melted butter/coconut oil, and mashed banana. Set aside.

3

In a larger bowl, mix together the flour, oats, cinnamon, ground ginger, baking soda, baking powder and salt.

4

Pour the wet ingredients into the dry ingredients. Gently stir in the chia seeds, ground flaxseed, and chopped walnuts with a wooden spoon. Add the milk/almond milk and mix until well combined.

5

Distribute evenly into 12 muffin tins. Bake at 350F for about 22-25 minutes or until the tops are slightly browned. Let cool for 10 minutes. (You can freeze them for later if they're not going to be eaten in 2-3 days.)

Healthy Chia Walnut Oatmeal Muffins